How to pickle sauerkraut? Tips on how to pickle sauerkraut

Sauerkraut is a dish made from fermented cabbage that produces a large amount of lactic acid bacteria. It has a refreshing taste with a mellow sweet and sour flavor. It uses biological antibacterial agents and is rich in lactic acid bacteria, dietary fiber and other nutrients. It does not contain any preservatives or pigments. It is a purely natural, non-toxic and harmless green vegetable. Many families make sauerkraut, among which Northeastern sauerkraut is the most famous. Let's take a look at how sauerkraut is made.

How to pickle sauerkraut? Tips on how to pickle sauerkraut

1. First, choose a jar for pickling sauerkraut. Plastic buckets, jars, and urns are preferred, but iron and aluminum products cannot be chosen, because sauerkraut will produce lactic acid bacteria during the fermentation process, which will react chemically and produce harmful substances.

2. When choosing Chinese cabbage, choose large, fresh, and pest-free vegetables. Remove the outermost layer of the vegetable and wash off the dirt. There is no need to break it all apart. Just rinse the inside with clean water and shake off the excess water.

3. Stuff the washed Chinese cabbage into the jar, try to fill it up as much as possible, and press it tightly with your hands.

4. Fill the jar with boiling water, add an appropriate amount of salt, and then place a stone to press down the cabbage, making sure the cabbage is not exposed above the water. Then seal the jar with a plastic bag to prevent air from entering.

5. Place the sealed jar in a cool place for about 120 days and it is ready to eat.